1.
The Preparation of CTS-X and the Preservation of Lychee;
壳聚糖复合物的制备与荔枝保鲜研究
2.
Study of Solid Release Fresh-keeping Agent (SRA) on the Preservation of Litchi Fruits Stored in Low Temperature
固体保鲜缓释剂对荔枝低温保鲜研究
3.
STUDY ON LITCHI PRESERVING WITH COMPOUND COATING ANTISTALING AGENT OF LOCUST BEAN GUM AT LOW-TEMPERATURE
刺槐豆胶复合涂膜保鲜剂低温保鲜荔枝的研究
4.
Progress in Research of Skin Browning Mechanism and Preserving Techniques of Litchi Fruit
荔枝果皮褐变机理与保鲜技术研究进展
5.
Advances in Research on Mechanism of Peel Browning and Technology of Protection from Browning for Litch
荔枝果皮褐变机理与防褐保鲜技术研究进展
6.
Study on Storage Techniques of Litchi with Ultrasound and Ozone Water under Low Temperature;
荔枝低温下超声波和臭氧水保鲜技术研究
7.
Advances in the Studies on Mechanism of Postharvest Pericarp Browning and Technology of Protection from Browning of Litchi;
荔枝果皮褐变机理及保鲜技术研究进展
8.
Preservation of Annona squamosa L.Fruits with Film-coating Agent Mixed Chinese Herbal Extracts
中草药复合涂膜保鲜剂对番荔枝耐藏性的影响
9.
It was the best time for litchi honey though.
吃鲜荔枝蜜，倒是时候。
10.
Synthesis of Cinnamyl Methyl Fumarate and Studies on Its Application in Litchi Fresh-keeping;
丁烯二酸桂醇甲酯的合成及在荔枝防腐保鲜中的应用研究
11.
STUDY ON THE CHARACTER ISITIC OF POLYSACCHARI DE-BASED MATERIAL TO PRESERVE AND ITS INFLUENCE ON LITCH I BIO-HEAT TRANSFER;
多糖类保鲜材料特性及其对荔枝生物热传递的影响研究
12.
On his way past a fruit store he stopped and bought some fresh lichee and dragon's eyes.
经过水果店，买了些鲜荔枝和龙眼。
13.
Litchi is perhaps the most delicious fruit in the world.
荔枝也许是世上最鲜最美的水果。
14.
A Chinese tree(Litchi chinensis)that bears bright red fruits, each of which has a large single seed with a white, fleshy, edible aril.
荔枝树一种中国树种（荔枝属荔枝）所结的鲜红的果实都有一个大核和白色、多肉、可食用的假种皮
15.
Determination of BHC Residues in Fresh Litchi by Gas Chromatography
气相色谱法测定新鲜荔枝中“六六六”农药残留
16.
Studies on the Cryopreservation of Embryogenic Cultures from Longan (Dimocarpus Longan Lour.) and Litchi(Litchi Chinensis Sonn.);
龙眼、荔枝胚性培养物超低温保存研究
17.
Lychee is juicy and Longan is sweet, our Tang Court Chef prepare a range of fruity dishes with Lychee and Longan, for a efreshing fuity meal.
盛夏荔鲜龙眼甜，唐宫厨师选用新鲜的荔枝和龙眼炮制出多款特色菜肴，清新美味，不容错过。
18.
Aromatic compounds and vary in fresh juice and fermented wine made of Litchi(cv.Heiye)
黑叶荔枝鲜果汁与发酵酒液的香气成分及其变化